Cheesy Velveeta Salmon Potato Soup Recipes

POTATO CHEESE SOUP WITH SALMON

Steps:

• In a large saucepan, saute celery and onion in butter until tender. Add potatoes and broth; cover and cook on low heat until potatoes are tender. Cool slightly., Puree potato mixture in a blender with 2 cups milk. Return to pan; add remaining 1 cup milk, cream, cheese, thyme, Worcestershire sauce and salmon; heat through. Season with salt and pepper. Garnish with parsley.

POTATO CHEESE SOUP WITH VELVEETA®

Steps:

• In a large pot over high heat, combine the potatoes and carrot with water to cover and boil for 10 to 15 minutes, or until tender.
• In a separate large skillet over medium heat, saute the celery and onion in the margarine for about 10 minutes.
• Drain all but about 2 cups of the water from the potatoes and carrots; add 4 cups milk. Reduce heat to low and season with salt and pepper to taste.
• Transfer the onion and celery mixture to the pot and stir in the chicken soup base. Heat slowly, then add the cheese. Allow the cheese to melt, stirring all together well.
• In a small bowl, dissolve the cornstarch in the 1/2 cup milk and pour into the soup. Mix well until thickened.

CHEESY POTATO SOUP II

Steps:

• Melt the butter in a large pot over medium heat. Saute the onions and celery in the butter for 5 to 10 minutes, or until tender.
• Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and stir until melted.
• In a separate small bowl, combine the flour and the milk and stir well until the flour is mostly dissolved. Pour this into the soup slowly, stirring constantly, until soup has thickened, about 5 minutes. Garnish with the parsley.

HOMEMADE CHEESY POTATO SOUP

Steps:

• Melt butter in a Dutch oven over medium-high heat. Add onion; cook and stir until tender, 5 minutes. Add potatoes and water; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15 minutes. Stir in the milk, soup, garlic salt and pepper; heat until warmed through. Add cheese; stir until cheese is melted. Sprinkle with parsley.

VELVEETA POTATO SOUP RECIPE

Steps:

• Wash your potatoes.
• Chop the potatoes into equal size chunks. About 1 inch. You do not have to peel the potatoes.
• Place potatoes in a large pot and add enough water to cover them.
• Add salt and pepper. Bring to a boil until potatoes are fork tender, about 25 minutes.
• Stir in cream of chicken soup and Velveeta cheese.
• Let simmer until the cheese has melted.
• Stir in the milk.
• Heat all the way through and enjoy topped with finely diced chives.

CHEESY VELVEETA SALMON & POTATO SOUP

Steps:

• Cook onion, zucchini, carrots and garlic in oil in large saucepan on medium heat 5 to 6 min. or until crisp-tender, stirring occasionally.
• Add potatoes and water; bring to boil. Cook on medium heat 20 to 30 min. or until vegetables are tender. Add corn, milk and VELVEETA; cook 1 to 2 min. or until VELVEETA is melted.
• Add ginger, pepper and fish; simmer on medium-low heat 5 to 7 min. or until fish is done. (Do not let soup come to boil.)

VELVEETA POTATO SOUP

Steps:

• Put potatoes, carrots, onion and seasonings in a large pot.
• Cover with water and cook till potatoes are tender.
• (You don't drain the water, so don't overfill the pot.) In a separate bowl, mix the soup and softened cream cheese.
• Add this to the cooked potatoes, along with the milk.
• Let simmer for about 10 minutes, stir frequently so that it doesn't scorch.
• Add the velveeta and allow the cheese to melt.
• Serve hot.

CHEESY SAUSAGE & POTATO SOUP

Steps:

• In a large stockpot, brown sausage and break up into pieces. Remove sausage from pot, drain fat & set aside.
• In the same pot, melt the butter and oil together. Add the onion, celery, carrots & garlic and saute until onions are translucent but not browned.
• Stir in the potatoes, dried herbs, chicken stock and sausage. Bring to a simmer and cook until potatoes are tender.
• Turn heat to low and add Velveeta & milk, stirring constantly until the cheese is melted.
• Bring soup to a boil and then add cornstarch/water mixture. Remove from heat & stir in sour cream.
• Serve hot & enjoy!

VELVEETA® CHEESE SOUP RECIPE

Steps:

• Melt butter in medium saucepan on medium-high heat. Add onions; cook 3 to 5 min. or until crisp-tender, stirring frequently. Whisk in flour until blended.
• Add broth and milk; cook on medium heat 2 min. or until heated through, stirring frequently. Add VELVEETA; cook and stir 3 min. or until melted.